Catelli Bistro Grilled Portobello and Spinach Pasta Salad

Catelli Bistro Grilled Portobello and Spinach Pasta Salad

by Danielle Webb 1 year ago
4 (1)
20 minutes
446.8 kcal
53.6 g carbs
Description

Simple and sophisticated ingredients come together to make a quick, vegetarian pasta salad that is perfect for weeknight dinners or even casual entertaining.

Ingredients
  • 1 (375 g) package Catelli Bistro® Tri-Colour Penne
  • 1 cup chopped asparagus
  • 3 portobello mushroom caps, gills removed
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 2 cups baby spinach
  • ½ cup thinly sliced red onion
  • ½ cup sliced sun-dried tomatoes, drained (packed in oil)
  • ½ cup crumbled goat cheese
  • 2 tablespoons chopped fresh basil
  • ⅓ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons lemon juice
  • ½ teaspoon Dijon mustard
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
Directions
  1. 1. Cook pasta according to package directions. Add asparagus in last 3 minutes of cooking time. Drain; transfer to large bowl.
  2. 2. Meanwhile, preheat indoor or outdoor grill to medium-high heat. Brush mushroom caps with olive oil; sprinkle with salt and pepper. Grill for about 5 minutes per side or until grill-marked and tender. Remove from grill and slice.
  3. 3. Balsamic Vinaigrette: Meanwhile, whisk together olive oil, balsamic vinegar, lemon juice, mustard, garlic, salt and pepper.
  4. 4. Add mushrooms, spinach, onion and sun-dried tomatoes to pasta mixture; toss with dressing until evenly coated. Let stand for 30 minutes. Sprinkle with goat cheese and basil.
Nutrition Facts
serving: 6 to 8 servings
calories: 446.8 kcal
carbohydrates: 53.6 g
protein: 14.9 g
saturated fat: 5 g
cholesterol: 9.2 mg
sodium: 332 mg
fiber: 5.2 g
sugar: 7.4 g